Ingredients
Scale
- For the Chicken & Marinade:
- 1.5 lbs (approx. 680g) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1.5–2 inch pieces
- 1 tablespoon olive oil (or avocado oil)
- 1 medium yellow onion, finely chopped
- 4 cloves garlic, minced
- 1-inch piece of fresh ginger, grated (optional, but recommended)
- 1 tablespoon chili powder (use a blend you enjoy; ancho or chipotle adds smokiness)
- 2 teaspoons smoked paprika
- 1.5 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 – 1 teaspoon cayenne pepper (adjust to your spice preference)
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper (or to taste)
- For the Quinoa & Sauce:
- 1 cup quinoa, rinsed thoroughly under cold water until water runs clear
- 1 (14.5 oz / 410g) can diced tomatoes, undrained
- 1.5 cups low-sodium chicken broth (or vegetable broth)
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1–2 teaspoons Sriracha or your favorite hot sauce (optional, for extra heat)
- For Garnish (Optional):
- Fresh cilantro, chopped
- Green onions, thinly sliced
- Lime wedges
- A dollop of plain yogurt or sour cream (to cool the spice)
Instructions
- Prepare the Chicken: In a medium bowl, combine the chicken pieces with chili powder, smoked paprika, cumin, oregano, cayenne pepper (if using), turmeric, salt, and black pepper. Toss well to ensure the chicken is evenly coated with the spices. Set aside to marinate for at least 10-15 minutes while you prepare other ingredients. If you have more time, an hour in the fridge will deepen the flavors.
- Sauté Aromatics: Set your Instant Pot to the “Sauté” mode on high. Once hot, add the olive oil. Add the chopped onion and cook, stirring occasionally, for 3-4 minutes until softened and translucent.
- Brown the Chicken: Add the marinated chicken pieces to the pot in a single layer (you may need to do this in two batches to avoid overcrowding). Sear the chicken for 2-3 minutes per side, until lightly browned. This step adds a significant depth of flavor. Remove the chicken from the pot and set it aside.
- Deglaze (Crucial Step!): Add the minced garlic and grated ginger (if using) to the pot and sauté for about 30 seconds until fragrant. If there are any browned bits stuck to the bottom of the pot from searing the chicken, pour in a tablespoon or two of the chicken broth and use a wooden spoon or spatula to scrape them up. This prevents the “BURN” notice and incorporates those tasty bits into your sauce.
- Combine Ingredients: Turn off the “Sauté” mode. Add the rinsed quinoa to the pot. Pour in the remaining chicken broth, the can of undrained diced tomatoes, soy sauce (or tamari), and Sriracha (if using). Stir everything together to combine.
- Add Chicken and Pressure Cook: Return the browned chicken pieces (and any accumulated juices) to the Instant Pot, nestling them into the quinoa mixture. Ensure most of the quinoa is submerged in liquid.
- Seal and Cook: Secure the lid on the Instant Pot, ensuring the steam release valve is set to the “Sealing” position. Select the “Pressure Cook” or “Manual” mode and set the timer for 6 minutes at high pressure. (If your chicken pieces are very large, you might increase this to 7-8 minutes).
- Natural Pressure Release (NPR): Once the cooking cycle is complete, allow the pressure to release naturally for 10 minutes. This helps the quinoa absorb any remaining liquid and finish cooking perfectly, and keeps the chicken tender. After 10 minutes of NPR, carefully perform a quick release of any remaining pressure by moving the steam release valve to the “Venting” position.
- Fluff and Serve: Once the pin drops, carefully open the lid. The aroma will be incredible! Use a fork to gently fluff the quinoa. The chicken should be tender enough to shred easily with two forks if desired, or you can leave the pieces whole.
- Garnish and Enjoy: Serve the spicy chicken and quinoa hot, garnished with fresh cilantro, sliced green onions, and a squeeze of fresh lime juice. A dollop of plain yogurt or sour cream can be a lovely cooling contrast to the spice.
Nutrition
- Serving Size: One Normal Portion
- Calories: 480-550